This low-carb spaghetti squash crust pizza is the only way I can get my husband to eat spaghetti squash-it’s delicious!
Spaghetti Pumpkin Crust Pizza
This pasta squash skin is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber.along with Spaghetti squash, I glued everything together with eggs, mozzarella cheese and parmesan cheese, then seasoned with garlic and oregano. This vegetable skin is so delicious-it can even be used as a snack without sauce and cheese.For more of my favorite pizza recipes, try my bagel dough Margherita Pizza Or it’s that simple Cast iron thin crust pizza Made with tortillas.
How to cook spaghetti squash
The first thing this pizza crust recipe requires is cooked spaghetti squash.You can Cook spaghetti squash in the oven Or, if you are pressed for time, in the microwave.
arrive Cooking spaghetti squash in the microwave, Pierce it all with a knife and heat it for five minutes. Then continue cooking in two-minute increments until the skin is pressed.
When you are done, cut it open, remove the seeds, and scrape out the pumpkin with a fork. Pasta squash has a lot of water, so you need to use a clean cheesecloth or rag to squeeze out all the water.
How to get crispy pumpkin pizza crust
I tested this pasta pumpkin peel recipe dozens of times to make it perfect! The thinner the crust you make, the crisper it will be. I also found that parchment paper helps to make the crust crisper than Silpat.
This recipe makes four 7-inch bullets, which makes them easier to handle. Before baking, lightly spray the crust with olive oil spray and bake for 15 minutes until golden brown. Then use a spatula to carefully flip and bake for about six minutes until crispy.
- seasoning: Change the taste of the crust by adding other dried herbs to the mixture.
- Toppings: Add your favorite pizza ingredients to this crust. It would be great with some pepperoni or sausages and vegetables, such as bell peppers, onions and mushrooms.
More spaghetti squash recipes you will love:
Spaghetti Pumpkin Crust Pizza
This plant-based pasta squash crust pizza is the only way I can get my husband to eat pasta squash-it’s delicious!
- 2 Packed cup Cooked spaghetti squash, From 2.2 pounds of spaghetti squash
- 1 Large egg
- 3/4 Cup Finely shredded partly skimmed mozzarella cheese
- 1/4 Cup Parmesan cheese, Unground
- 1 teaspoon Minced garlic
- 1 teaspoon Dried oregano
- 1/3 Cup Tomato Basil Marina Sauce, Or pizza sauce
- 1/2 Cup Partially skimmed shredded mozzarella cheese
To cook spaghetti squash quickly, use a knife and microwave to pierce it all through for 5 minutes. Then continue cooking in 2 minute increments until the skin hardens when pressed.
Cut it open, take out the seeds, and scrape out the pumpkin with a fork.
Put the cooked spaghetti squash on a clean cheesecloth or dishcloth and squeeze out all the water.
Preheat the oven to 375F. Line 2 pans with parchment paper and spray them with oil.
In a medium bowl, mix spaghetti squash with eggs, mozzarella cheese, parmesan, oregano, and garlic powder.
Make 4 7-inch rounds on the prepared pan and tap lightly to make them very thin, the thinner the more brittle.
Spray the crust lightly with olive oil spray and bake for 15 minutes until it turns golden brown, then flip it carefully with a spatula. Bake for another 5 to 7 minutes, until crispy.
Prepare the pizza:
Spread approximately 1 1/2 tablespoons of sauce on the top of each toast crust, leaving a 1/2-inch border around the edges.
Sprinkle the remaining cheese on top.
Bake the pizza for 3 to 4 minutes, or until the ingredients are hot and the cheese is melted.
The thinner the crust you make, the crisper it will be. I also found that parchment paper helps to make the crust crisper than Silpat.
Serve: 2Pizza, Calories: 310Kcal, carbohydrate: 17G, protein: 30G, fat: 15G, Saturated fat: 7G, cholesterol: 130Milligrams, sodium: 900Milligrams, fiber: 4G, sugar: 5G
Key words: Grainless Pizza, Tomato Pasta Pumpkin, Pasta Pumpkin Pizza